nedelja, 18. maj 2014

Chocolate croissants / Čokoladni rogljički

These pictures could have been better. Sometimes, no, taking pictures of food is always a huge challenge. It was hard to do food photography at the beginning because I didn't have a lot of stuff available. A pair of plates, cups and very few of those beautiful accessories like napkins, spotted paper straws, white vintage pitcher, wooden boxes, cake stands, tea boxes... Now I have more things available but nevertheless I sometimes feel like there’s not light at the end of the tunnel. Now the problem is, that I don’t know how to decide ! =) I'm terrible, I know. Then, another problem is my camera. I use the same one I used at the beginning. It's not expensive and all that, but I learned to use it a little bit more and I can take advantage of it a lot better than I had at the beginning. Although it’s still not what I would like to achieve. Whenever I watch photos of my favorite bloggers, I suddenly feel that my photos are not good enough.

I photographed about 60 recipes so far. On the one hand I feel that this is a big number and I really have frequently faced the question ''Hmmm, how should I style this? Am I repeating myself? Damn, I don’t know what to do!'' On the other hand, I know that I will take maaaany food pics in my future.

It seems to me that many of us bloggers feel this way. That we will always find 50 other blogs that will seem more beautiful and better. And each of us sometimes get lost in the daily life and miss inspiration. Perhaps it’s only right to take a step back, away from your blog, away from other blogs. I know I see things clearly after some time and then I don’t feel like everything on my blog sucks. Ahhh, the annoying feeling of permanent dissatisfaction =). I still have a lot to learn and this is what keeps me going.

You may have already seen these photos, because I published this recipe on Moses’ blog a few months ago. I always make dough from scratch, and this is the first recipe where I used a bought one. And I didn’t feel bad about it. In this way you can quickly and especially often enjoy homemade croissants. Mine are a little funny & weird because I baked them too long and my triangles were not the prettiest =).

Beat the egg and water in a small bowl with a fork or whisk then set aside.

Lightly flour your work surface. Unfold the pastry sheet and dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.

Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).

Cut each rectangle diagonally into two triangles (making 16 triangles).

Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

Bake 20 to 25 minutes or until they are golden brown (I prefer soft croissants so I chose 20min).